Marktur

Definition

A field tour is a guided walk through fields where barley is grown for malt for whisky. The aim is to provide insight into how soil, climate and cultivation practices influence the grain's quality and thus the malt's potential for fermentation and flavor development.

Significance for whisky production

Malt quality is determined by the grain's origin and growth conditions. A field tour shows variations in plant development, degree of ripeness, and soil–plant relationships, which later manifest in the malt's sugar profile, enzyme activity, and texture. Knowledge of the raw material's origin makes it possible to assess potentially stylistic directions in the final whisky.

Cultivation and terroir

For malt whisky, barley is primarily used. Growing conditions that affect the malt's character include: - Soil composition and drainage (clay, silt, sand); - Soil pH and available nutrients; - Climate and topography, including temperature, precipitation and wind; - Variety and cultivation practices, including fertilization, weed control and crop protection.

These factors together form the terroir of the grain's origin and can lead to variations in the malt's enzymatic potential and sugar profile.

Season and field tour phases

• Spring: sowing and establishment of the field.
• Summer: growth phase and nutrient uptake.
• Late summer to early autumn: harvest and initial drying of barley.

Practical observations on a field tour

• Growth stages: height differences, color, and stiffness of the shoot.
• Soil: texture, moisture, and any unevenness between fields.
• Disease and pests, if present.
• Notes and photos to record the source area and seasonal differences.
• Possible sampling of soil or grain with permission.

Etiquette and safety

• Follow the guide and marked paths.
• Keep distance from machinery and exposed areas.
• Bring a notebook, water, and appropriate clothing for outdoor conditions.